Be sure to include your name, daytime phone number, address, name and phone number of legal next-of-kin, method of payment, and the name of the funeral home/crematory to contact for verification of death.

Rice sticks are flat rice noodles, similar in shape to linguine. They cook quickly and can become mushy if overcooked. If other shapes or sizes of rice noodles are used, prepare according to package directions. If desired, substitute linguine for rice sticks. For testing, we used Sun Luck Phad Thai Rice Sticks and Annie Chun’s Pad Thai Rice Noodles, as well as A Taste of Thai Sweet Red Chili Sauce

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Cooking tips:

Beef will slice more easily if cold; freeze raw beef for about 30 minutes before slicing. Soaking the skewers in water helps prevent the skewers from charring or burning while grilling.

Unpeeled cucumber adds color and fiber.

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Serving tip:

Beef skewers also make a great appetizer. Prepare as directed, but omit noodle-vegetable salad. Drizzle with any remaining broth-soy mixture just before serving.

Combine carrot, cucumber, pepper, red onion and cilantro in a large bowl. Heat a pan of water to boiling. Add rice sticks and boil 2 to 3 minutes or until just tender. Drain well and add to vegetables. Measure out 1/4 cup of reserved broth-soy mixture and combine it with lime juice and oil; drizzle over vegetables and noodles; toss well.

Preheat grill to medium-high or allow coals to burn down to white ash. Drain beef and discard marinade. Thread strips of beef evenly onto skewers. Cook beef skewers over direct, medium-high heat, in an uncovered grill, about 2 minutes per side or until browned and cooked to medium. Brush with remaining broth-soy mixture frequently while cooking. (Do not overcook beef.)

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